The anti-food waste law stipulates that

1. What are the provisions of the Anti-Food Waste Law?

1, the provisions of the food waste law are:

(1) Prompt to prevent food waste, post or place food waste prevention signs in eye-catching positions, or be prompted by service personnel to guide consumers to order as needed;

(2) Improve the quality of catering supply, make food according to standards and norms, reasonably determine the quantity and weight, and provide snacks and other different specifications;

(3) To provide group dining service, the concept of preventing food waste should be integrated into the menu design, and the dishes and staple foods should be reasonably configured according to the number of people dining;

(four) to provide buffet service, it should take the initiative to inform the consumption rules and requirements to prevent food waste, and provide tableware with different specifications.

2. Legal basis: Article 2 of the Law of People's Republic of China (PRC) on the Disposal of Kitchen Wastes.

The term "food" as mentioned in this Law refers to the food specified in the Food Safety Law of People's Republic of China (PRC), including all kinds of food for human consumption or drinking.

The term "food waste" as mentioned in this Law refers to food that can be safely eaten or drunk without reasonable use according to its functional purposes, including waste, reduction of food quantity or quality due to unreasonable use, etc.

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The state practices strict economy and opposes waste.

The state adheres to the principles of multi-measures, precise policy, scientific management and social co-governance, and adopts technically feasible and economically reasonable measures to prevent and reduce food waste.

The state advocates civilized, healthy, resource-saving and environment-friendly consumption patterns, and advocates a simple and moderate, green and low-carbon lifestyle.

Second, what are the policies and measures to further improve the anti-food waste in the catering industry?

1 is a policy measure to further improve the anti-food waste in the catering industry;

2. Formulate and revise a number of standards and norms for kitchen waste;

3, is to find out the food loss and food waste;

4. Promote special actions against food waste;

5. First, promote local governments to speed up the establishment of relevant mechanisms against food waste;

6. Strengthen publicity and education against food waste.